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Cranberry Turkey Salad

Cranberry Turkey Salad
This recipe is most treasured because it's from my husband's grandmother. A savory turkey salad is cleverly topped with cranberry-raspberry gelatin for an eye-catching dish. —Kim Kirven, Wadsworth, Ohio
12-15 ServingsPrep: 20 min. + chilling

Ingredients

  • 1 package (3 ounces) lemon gelatin
  • 2 cups boiling water, divided
  • 2 cups cubed cooked turkey or chicken
  • 4 celery ribs, chopped
  • 8 ounces process cheese (Velveeta), cubed
  • 1 cup chopped almonds
  • 3 hard-cooked eggs, chopped, optional
  • 1 cup Miracle Whip
  • 1 cup heavy whipping cream, whipped
  • 1/2 teaspoon salt
  • 1/2 teaspoon onion salt
  • 1 package (3 ounces) raspberry gelatin
  • 1 can (14 ounces) whole-berry cranberry sauce

Directions

  • In a bowl, dissolve lemon gelatin in 1 cup of boiling water;
  • refrigerate for 1 hour or until slightly thickened. Beat for 1
  • minute on high speed. Stir in turkey, celery, cheese, almonds, eggs
  • if desired, Miracle Whip, cream, salt and onion salt. Spread evenly
  • into a 13-in. x 9-in. dish. Cover and refrigerate until firm, about
  • 2 hours.
  • Dissolve the raspberry gelatin in remaining boiling water; stir in
  • cranberry sauce until melted and blended. Spoon over turkey mixture.
  • Refrigerate for 2 hours or until set. Cut into squares. Yield: 12-15
  • servings.
© Taste of Home 2012

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Cranberry Turkey Salad (continued)

Nutrition Facts: 1 serving (1 piece) equals 379 calories, 27 g fat (8 g saturated fat), 51 mg cholesterol, 460 mg sodium, 25 g carbohydrate, 2 g fiber, 12 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2012